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Grapes rarely get their moment in the culinary limelight, and it’s too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat’s salty drippings.
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Red Thai curry paste gives this pureed carrot sauce spiciness and depth of flavor. The sweetness of the carrots along with a touch of brown sugar balances the heat but in no way erases it. Use less curry paste if you prefer.
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Kale soup loaded with beans and vegetables is a hearty and flavorful soup to have for lunch or dinner. Serve with a chunk of crusty bread.
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A classic ground beef shepherd's pie recipe.
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Ground beef is seasoned with onion soup mix and layered with canned vegetables, mashed potatoes, and Cheddar cheese creating a twist on the traditional shepherd's pie.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 40 minutes, plus 2 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.
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This delicious Instant Pot(R) stew combines robustly flavored Hatch green chile peppers with rich pork loin, pancetta, potatoes and sweet corn.
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This easy soup recipe echoes the flavors of a loaded baked potato by puréeing potatoes cooked in milk, and adding butter, bacon, sour cream, cheese, and chives.
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Here's an easy, nourishing cabbage soup for cold winter days. Made with just a handful of ingredients and ready in under an hour, the soup is simplicity at its best.
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